Sunday, September 13, 2015

Afternoon Coffee, Procrastination, and Peanut Butter Cookies

Don't judge... Yes, that's instant coffee! I'm the only one who drinks coffee in the GLG household, I don't like the environmental impact of K-cups.. and let me tell you, Nescafe is darn better than Sanka (well, Sanka circa 1990 which tasted like charcoal.. I haven't tried it lately though... ;-) 

It's a quiet Sunday, I was enjoying a small afternoon cup of coffee and I pulled out my "Introduction to Library and Information Science" to begin reading chapters 8, 9, 10  for my assignment next week and then it dawned on me, it was a great time to make cookies.  I know, I thought it was brilliant timing too! 

My favorite peanut butter cookies are the ol'  "1 cup of peanut butter + 1 cup sugar + 1 egg" recipe... but I didn't want to use THAT much peanut butter (do you know how expensive peanut butter is these days?) or THAT much sugar... or really...let's be I need THAT many cookies?

Probably, I don't need any cookies...

A few months ago I bought a used hardback copy of the 1974 edition of the Joy of Cooking. I wanted to get a copy I could actually use since the beloved paperback that my Dad had when I was growing up, is literally falling apart.

I love that cookbook. His favorite chocolate chip cookies came from Ms. Irma Rombauer and probably a bunch of other meals we used to eat growing up like meatloaf, oyster stew, and chicken a' la King. I wonder where Irma learned to make chicken a' la King.

These are basically the peanut butter cookies in Joy of Cooking (1974 ed.), but I made them gluten-free (of course) and halved the recipe. You could easily make this recipe egg free, If you choose to do that I would replace it with 1 tablespoon of water mixed with 1 teaspoon of ground flax seeds. Stir that mixture together and allow it to 'gel.'

If you decide to double the recipe below, just use a whole egg instead of an egg white (or double up on the flax seed substitute.)

Basic Peanut Butter Cookies
adapted from the 1974 edition of 'Joy of Cooking' by Irma Rombauer
gluten-free, soy-free, easily egg-free, vegetarian
yields 30 - 1.5" cookies

Wet Ingredients:
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup butter or margarine of choice, (or even extra peanut butter if you're a big fan)
  • 1/2 cup peanut butter (we like chunky, all natural)
  • 1 egg white (or 1 tablespoon water mixed with 1 teaspoon ground flaxseeds)
  • 1/2 teaspoon vanilla
Dry Ingredients:
  • 1/2 cup brown rice flour
  • 1/4 cup arrowroot starch (or starch of choice -- potato starch, cornstarch, tapioca starch, etc...)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  1. Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper. 
  2. In a large bowl cream together the brown sugar, granulated sugar, butter, and peanut butter, until creamy and fluffy.
  3. Stir in the egg white and vanilla. 
  4. In another bowl whisk together all dry ingredients. 
  5. Stir dry ingredients into wet ingredients until you have a sticky, slightly wet cookie dough. 
  6. Drop batter by small spoonfuls (about a teaspoon and a half per cookie) onto the cookie sheet. Placing a few inches between each cookie - we make 12 cookies per batch. 
  7. Flatten cookies by gently pressing with the back of a fork in a criss-cross pattern. To keep the fork from sticking to the cookie, dip in granulated sugar between criss-crosses. 
  8. Bake for 11-14 minutes until the edges of the cookies are golden brown. 

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  1. If I can't have "real" coffee, Nescafé is my preferred instant too! We drank it the whole year we were in Africa and I've been drinking it here in Argentina whenever I run out of good decaf beans. We did find one coffee store that has one decaf bean option and I was so excited... Until we tried it, and it was horrible! Seriously horrible. I can't imagine what they did to those poor beans to make them taste so foul! So now I have to wait until we know someone is coming from the U.S. who has room to bring a 5 lb. bag of decaf beans for me, and meanwhile we drink Nescafé. I miss drinking regular coffee but in addition to celiac I have Meniere's. Although there haven't been any scientific studies done to prove a connection, my doctor said the empirical evidence indicated caffeine exacerbates the vertigo. I didn't really believe him, and when I ran out of my decaf beans I began using the regular "high octane" beans. Within two weeks I was experiencing mild vertigo again :( So I guess my doctor was right. *sigh* Anyway, long comment to say I agree that Nescafé makes a decent cup of coffee! :) And thanks for the recipe, too! I LOVE peanut butter cookies and haven't had any since the celiac diagnosis 9 months ago. Guess what I'll be making today :)

    1. Oh Kimberly, your comment made me smile this morning!!! lol I'm glad I'm not the only one who's a fan of instant coffee! lol!! ;-) And so cool to have a reader in Argentina! What a delight! thank you so much for reading and for commenting! I hope you'll enjoy the cookies!

  2. Carrie - I'm so glad to see you are still thinking about sharing simple pleasures like peanut butter cookies with your readers even as grad school looms large. And, I perfectly understand about the procrastination... delaying the inevitable just a bit gives us time to rev up our engines while pondering the importance of the next duty!

  3. Lovely to see you posting, Carrie! Personally, I love the smell of coffee--but only love the taste with GOBS of milk and sugar, and without those...well, not so much.
    The cookies look beautiful.

  4. Oh my gosh, PB. That's all my kids' eat. And that whole studying then realizing it's a great time to make cookies? That's pretty much why I can't be a work-from-home gal!

  5. I'm new to your blog......I saw you in the magazine this week. I hope you will be able to write more often as you blog is so interesting.
    Sandy in the Black Hills of SD

    1. Hi Sandy! Can you tell me what magazine you saw me in this week? I'd love to know! :-)